Butternut Squash White Bean Kale Stew

TABLE FOR TWO
15Ingredients
50Minutes
160Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 onion (large, diced)
  • 2 cloves garlic (minced)
  • 3 cups butternut squash (diced into 1-inch cubes)
  • 1 cup zucchini (diced into quarters)
  • 5 carrots (sliced)
  • 5 celery stalks (diced)
  • 4 sprigs thyme leaves
  • 1 tablespoon rosemary leaves (roughly chopped, this was roughly 1 sprig of rosemary for me)
  • 1/2 cup cashewmilk (Silk)
  • 3 cups vegetable broth
  • 15 ounces beans (cans of cannelloni, drained and rinsed)
  • salt
  • pepper
  • 3 cups Tuscan kale (loosely packed)
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    NutritionView More

    160Calories
    Sodium28% DV670mg
    Fat8% DV5g
    Protein10% DV5g
    Carbs9% DV28g
    Fiber28% DV7g
    Calories160Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium670mg28%
    Potassium870mg25%
    Protein5g10%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber7g28%
    Sugars9g18%
    Vitamin A440%
    Vitamin C130%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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